Method

Sauté onions, butternut squash and tomatoes in the butter over medium heat. Saute until onion becomes translucent. Add rice and pumpkin seeds and stir until coated. Add 2 cups of chicken stock at a time, waiting until the broth is absorbed before adding more. Cook for approximately 35-45 minutes until all the broth is absorbed. Finish by mixing in fresh herbs, and adjust to taste with salt and pepper.